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Tuesday, April 13, 2010

There are very few things that say Spring to me like a few stalks of rhubarb do. I am not alone sharing that sentiment just from seeing all the rhubarb recipes posted by fellow bloggers out there. That makes me happy. I do have a little love affair with "la rhubarbe" each year.

This complex, fibrous and tart plant is probably one I remember the most vividly about my childhood. I literally grew up on that stuff every Spring and Summer. I can't recall a sunny day without my mother compote de rhubarbe or a vacation without my grandmother tarte a la rhubarbe.

I got an early start on my rhubarb baking (crumbles) when I got giddy finding hothouse cultivated rhubarb. But last week's venture to the farmers market with my parents was a success with a bunch pretty stalks of wild rhubarb making their way into our basket.

I really wanted to use it before their return to France and thought that a go at rhubarb sorbet would be a good one to whirl but we did not have nearly enough. I was going to acquiesce to my mother stewed rhubarb but I knew B. would never put a dent in it. The mushy texture of stewed rhubarb is something the man cannot stand. I like it on plain yogurt or fromage blanc.

As much as I wanted to make my grandmother's rhubarb tart it would have to wait until I am completely happy with the results. There was one elusive whiff of a scent whenever she'd pull hers out of the oven and I have yet to nail it down but I am getting close. Ha!

In the meantime, I made one of the desserts I knew would make everyone happy, Lavender Panna Cotta with Poached Rhubarb.

There is something about lavender that I can't never grow tired of. I grew up in Provence, surrounded by lavender and mimosa. One look at a lavender bud and I feel like I am six again. Once the scent hits my nose I can almost hear the cicadas in the background and my mom yelling from the patio to get down from the apricot tree. Yes, it was a rather idyllic upbringing. One I wish to share with B. when we move back home eventually one day in our old age.

Beside sorbet, this is one of our favorite ways to eat rhubarb, gently poached in lemon juice and a touch of honey until barely fork tender to preserve most of the texture that would be lost otherwise. The contrast with the silky panna cotta both in texture and flavor elicited lots of oohs and ahhs from the table the other day. Lots of fidgeting and eying the kitchen for second too!

I had made more panna cotta and had gotten some more rhubarb ready to be chopped and poached for when Tami came to visit but we never got around to it. Too much fun was being had on the town. The house was so quiet after a month of visitors that both B. and I were glad to have a couple of these to dig into to chase the blues away.

By the way....if you are in Charleston this week, do not miss Cabaret at the Sottile Theater. Great cast, great performances! And I am not just saying that because B. plays in the orchestra (although I am kind of very proud he is!)

For the poached rhubarb:Juice of one lemon1/2 cup water or sweet white wine or blush wine2 tablespoons honey5 stalks rhubarb, chopped into small pieces (1/2 inch)

Prepare the panna cotta:Place the water in small bowl and sprinkle the gelatin over it. Reserve.In a large heavy bottomed saucepan placed over medium heat, bring the heavy cream, honey and lavender buds to a simmer. When the cream is hot, remove from the heat and whisk in the reserved gelatin until it is completely dissolved. Add the buttermilk and whisk until well blended.Divide the mixture among 4-6 cups or ramekins. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly. Top with the poached rhubarb just before serving.

Prepare the rhubarb:Place the lemon juice, water (or wine) and honey in a heavy bottom saucepan over high heat. Bring to a boil and add the pieces of rhubarb. Poach for 2-3 minutes then gently remove the rhubarb from the poaching liquid and set aside (they will continue to soften as they cool). You can reduce the poaching liquid to a syrup over medium heat and use to drizzle over the panna cotta, it's fantastic.

I wish I could get some fresh lavender here. Rhubarb is on of my favorite things to sweeten and eat in the warm season. This recipe almost looks healthy (except for the heavy cream I suppose!). Beautiful recipe, as always.

I just wanted to say thank you for the time and effort you put into your blog. I love your ideas and inspirations.

I was recently provided a "Sunshine Award" which I wanted to pass along to you as a thank you for all the beauty you bring to all of your readers. It isn't much, but it is a small symbol of my appreciation. Your photography is stunning and your recipes delightful. From you I have become addicted to panna cottas and lavender. Thank you for sharing your talents. The world is a more beautiful place because of you.

Oh my... I love the sound of it... and the thought of lavender pannacotta is both luscious and light. The photos are so gorgeous they make it completely irresistable, even if I know that if I made it it would never look that good (nor would my photos be so lovely)

Stunning pictures as always and a beautiful recipe. I just love rhubarb and panna cotta is a favourite of mine. I have such good memories of Provence when I visited it a few years ago in winter with the most incredible light.

have just made an upside down rhubarb cake, but this looks even more delicious, now i am seriously tempted to feed my family on rhubarb alone this week:)) would you be so kind to tell me what was in the tarte au rhubarbe that your grandmother made? am looking for new tarte recipes and tarte au rhubarbe sounds lovely. thanks for your help! best from berlin, anja/ tair@gmx.de

This looks unbelievable! I can't wait to make it. The texture of the panna cotta with the rhubarb! And the sharpness with the creaminess! Beautiful. I love poaching rhubarb in honey too. Really lovely and incredible photos too of course! x

I am incorporating it into ice cream with my new KitchenAid ice cream attachment. Got it at KaTom. They sell restaurant equipment, but have amazing baking supply prices.How beautiful this is. I am in the process of growing lavender right now. I can't wait to try something like that.

HA HA! You said rhubarb! :-D I wondering if someone said "tarte a la rhubarbe" would it have the same effect on me as "rhubarb pie"? I don't know, but this post brought a smile to my face with the pretty rhubarb pieces and that lovely panna cotta. I keep saying I will try one of your panna cotta recipes since I'm always a little afraid of the stuff, but I haven't been brave yet. Shame on me!

I didn't know where else to suggest this, but I was wondering if you'd consider making a FAQ post. You could give your readers a week or two to ask you questions, and you could answer the most recurring ones. :D

Beautiful photographs as always. I love your deep dish plate, very pretty. Rhubarb was always the first spring fruit/ vegetable ready in our garden at home. I really miss just going out and cut some stalks.

I just found rhubarb in the market at a reasonable price yesterday for the first time, so of course I bought 3 lbs of it. Rhubarb parfaits, and I'm thinking jam, since it's so hard to find in the stores here. Of course, now panna cotta is calling my name ...

I just found rhubarb in the market at a reasonable price yesterday for the first time, so of course I bought 3 lbs of it. Rhubarb parfaits, and I'm thinking jam, since it's so hard to find in the stores here. Of course, now panna cotta is calling my name ...